The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 8, 2009
I used this base to make my first ever cream soup tonight. I'm thrilled with how easy it was - I was trying to replicate a Southwestern chicken pepper jack soup that I enjoyed years ago, and am quite pleased with the results. I knew the flavors I wanted to incorporate, but have never before made a roux. Amazingly easy, now that I know. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 16, 2009
This was a pretty good soup base, and very easy, thanks!
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Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: Northfield, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 14, 2009
Very quick and easy way to make a cream soup for a recipie if you don't have canned on hand. So simple!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 14, 2009
I used this recipe to make cheesy broccoli soup for a group of 40 people and it was such a HUGE hit! I usually shy away from cream soups because I am sure it will be difficult- but NOT ANY MORE! It was so easy and many asked me for the recipe. I made the recipe as described - I steamed some broccoli I had in the freezer from our summer garden and when it was steamed I dumped the broccoli and the water in and stired until blended. I also added slices of american cheese- they melted right in. PERFECT! Thanks for making me a star to my friends!!!
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Cooking Level: Expert

Living In: Marinette, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 9, 2009
AWESOME!!!! The more recipes I try from this site the more I want to try!
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 16, 2008
Great recipe and it truly is very versatile. I added cut up cooked chicken breast and cooked white rice, and it turned out wonderful. Since we love leftovers, I doubled the recipe, but next time I may even triple it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 9, 2008
This recipe is great and easy to make!... I am so happy that I can now make my home made cream bases and no longer need to use the MSG canned stuff! Tonight I used this recipe to add to my delicious Quick Chicken Divan recipe... My husband liked it even more using this soup base! Thank you so much!
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2008
This is the base I use for all my cream soups. I always use 4 C of skim milk for my favorite thickness. I add: 1-2 lbs of cut boiled potatoes and corn 1 lb of cooked frozen broccoli 1 lb of frozen chopped spinach 1 (28oz) can of diced tomatoes (simmered)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 24, 2008
This is a great starter! I used a little less butter (b/c I didn't have enough) and I used ckn broth that I had on hand. It still worked wonders in my recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 13, 2008
This was FANTASTIC. I used much less butter and flour(two tablespoons each). I will use this for all of my cream soups in the future. YUM
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 25, 2008
This stuff is phenomenol! Don't ever buy canned "cream of..." soups anymore. This replaces that and is SO much better tasting. I combined about a cup of cream soup base with some leftover egg noodles, cooked chicken, and sauted mushrooms in a small casserole, topped it off w/ some grated cheddar cheese & baked at 350 for 15-20 minutes. Mmmmmm! I still have a cup of cream soup base left and will use it instead of cream of mushroom soup in Chicken Spaghetti.
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Deb
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 20, 2008
This was great! I used 1% milk and used about 1 cup of white zinfandel I needed to use up. I also cubed 3 large potatoes and stirred in 1 cup of shredded velveeta. Served it topped with crumbled bacon bits and shredded cheese. It was SOOOO good!
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Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA
Living In: Deridder, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 1, 2008
i will never buy canned again! i ran out of milk and had to use a fourth of what was called for. it came out perfect. i cooked 1 rib of celery in the butter before adding anything else to cook it through so it wasn't crunchy and bring out the celery flavor fast. so good!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 4, 2008
this is a delicious soup base. like other reviewers, i doubled the amount of milk. i also added some chicken broth. i did the baked potatoes, with chives and fried up my baked potatoes in some bacon grease instead of adding pieces of bacon. it was delicious! can't wait to try it with other veggies!
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Cooking Level: Expert

Home Town: Herrin, Illinois, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 6, 2008
I made Roasted lemon and Herb Chicken by barbzal from this sight and needed a side dish. I wanted to make biscuits and the cream sauce from dumplings with vegetables on the side but didn't have any Cream of Chicken soup on hand. So I used this recipe as my base then I added one 16oz bag of cooked frozen California blend vegetables and 1/2 of a cup of the broth from the chicken. I then gradually added flour till I achived my desired thickness. It turned out so great and tasted just like chicken and dumplings. Thank you for sharing this recipe it is for sure going in my recipe box as a keeper.
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Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 5, 2008
This is a great base for a soup. I did not add the chicken bouillon because I was adding fresh Gulf scallops. I added fresh flat leaf parsley, 1/4 of a jalapeno, green onion and the fresh scallops. It was a fast and delicious lunch. Thanks for the recipe.
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Photo by Bee Brannin

Cooking Level: Intermediate

Home Town: Okeechobee, Florida, USA
Living In: Crystal River, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 29, 2008
I've used this recipe over and over again. It's the base for so many of my soups. It's wonderful, creamy and thick... just the way I like my soups.
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Apr. 23, 2008
Excellent! I add cheddar cheese, broccoli, carrots and napa. Very very good. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Mar. 20, 2008
Wow, this was awesome. I usually use beef flavoring. I've used this as a sauce in Shepherd's pie and on pizza (Egg Breakfast Pizza from this site). It was awesome! It's good by itself too. Sometimes I'll add a veggie soup mix I get from the bulk spice aisle (it's just tiny dried veggies and some seasoning). Thanks for the great recipe!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Mar. 11, 2008
So good and so easy! I made Cream of Mushroom Soup. Thanks!
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Cooking Level: Expert

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